Jars of tahini used to last a long time in my house.
I’d use a daub here, a spoonful there, but overall it was a condiment that was plucked out of the fridge sparingly.
I’ve always bought tahini at the grocery store, until a friend posted a picture on Facebook of homemade tahini and I had one of those lightbulb/forehead-smacking moments and felt quite silly about never making it myself. I promptly ordered a two-kilogram bag of raw, organic sesame seeds and like all the other nut butters I’ve made, the homemade version tastes even better than the stuff in stores.
Other recipes for tahini tend to include olive oil, which I’ve omitted. Roasting the sesame seeds brings out their natural oils, making it far easier to blend them into smooth and silky deliciousness. If you’d prefer your tahini raw and the seeds are too dry, then you may need a tablespoon or so to get things moving.
- 3½ cups raw organic sesame seeds
- pinch of salt (optional)
- Preheat the oven to 350 degrees F.
- Spread the seeds onto a baking sheet. Bake for 8 minutes. Set a timer, or watch those suckers, because we don't want them to burn.
- When the seeds have cooled, pour them into a food processor. Blend away, scraping down the sides as needed, until the tahini is smooth and creamy. Add the salt, if using.
- Store in the fridge. Makes about 2 cups.